Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

2021 ◽  
Author(s):  
Özlem Aktürk Gümüşay ◽  
Mahmut Şeker
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Third Generation ◽  
Corn Snacks

scholarly journals The physicochemical properties of chitosan prepared by microwave heating

2020 ◽  
Vol 8 (4) ◽  
pp. 1987-1994 ◽  
Author(s):  
Jiaqi Cheng ◽  
Huaping Zhu ◽  
Jianlian Huang ◽  
Jianxin Zhao ◽  
Bowen Yan ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating

scholarly journals SIFAT FUNGSIONAL DAN FISIKO KIMIA DEDAK PADI TERSTABILISASI GELOMBANG MIKRO SELAMA PENYIMPANAN (The Functional and Physicochemical Properties of Stabilized Rice Bran with Microwave During Storage)

2018 ◽  
Vol 6 (1) ◽  
pp. 100-113
Author(s):  
I Wayan Sweca Yasa ◽  
Agustono Prarudiyanto ◽  
Soegeng Prasetyo
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Rice Bran ◽  
Water Adsorption ◽  
Foam Stability ◽  
B Value ◽  
Oil Absorption ◽  
A Value ◽  
Oil Adsorption ◽  
Rice Milling

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran with microwave during storage. In this study, functional and physicochemical properties (including water and oil adsorption, emulsion capasity, foam stability and colour characteristics of rice bran obtain from heating (with microwave and without heating), packaging (with vaccum and without vaccum) and storing the rice bran for 0, 2, 4, 6, 8, 10, and 12 weeks on ambient temprature. The results showed that interaction between heating, packaging and the length of storage had affect on water adsorption, but did not have affect on oil absorption, emulsion and foam capasity of rice bran. The L and a value of rice bran was effected by the interaction between heating, packaging and the length of storage, however the b value, and Hue of rice bran was not effected. The rice bran with 3.42 ± 0.08% (g/g) which obtained from microwave heating, vaccum packaging and stored for 12 weeks had the highest amount of water adsorption. Oil adsorption capasity ranged from 6.73 ± 0.11% to 9.5 ± 0.48% for rice bran with microwave heating, vaccum packaging and 12 weeks of storage. The highest L and a value rice bran that was obtained from heating with microwave and without vaccum packaging was 76.02 ± 1.33 and 3.90 ± 0.04, respectively. The b value of rice bran ranged from 21.0 ± 0 to 22.80 ± 0.32 and Hue ranged from 80 ± 0.23 to 82.6 ± 0.37. Keywords:  rice bran, microwave, packaging, storage, vaccum   ABSTRAK   Dedak padi merupakan hasil sampingan industri penggilingan padi, yang banyak mengandung protein, lemak, karbohidrat dan mineral. Penelitian ini bertujuan untuk mengetahui perubahan sifat fungsional dan fisikokimia dedak padi yang distabilisasi dengan gelombang mikro selama penyimpanan. Sifat fungsional dan fisikokimia dedak padi yang ditelaah meliputi daya serap air dan minyak, kapasitas emulsi, kapasitas buih dan karakteristik warna dedak padi yang diperoleh dengan pemanasan gelombang mikro dan tanpa pemanasan, dikemas vakum dan tanpa vakum, dan disimpan selama 0, 2, 4, 6, 8, 10 dan 12 minggu pada suhu kamar. Hasil penelitian ini menunjukkan bahwa interaksi antara pemanasan, pengemasan dan lama penyimpanan berpengaruh terhadap daya serap air, namun tidak berpengaruh terhadap daya serap minyak, kapasitas emulsi dan kapasitas buih dedak padi. Nilai L dan a dedak padi dipengaruhi oleh interaksi antara pemanasan, pengemasan dan lama penyimpanan, namun nilai b dan Hue dedak padi tidak terpengaruh. Daya serap air dedak padi sebesar 3,42 ± 0,08% (g/g) yang diperoleh dari pemanasan gelombang mikro dan pengemasan vakum serta disimpan selama 12 minggu merupakan yang tertinggi. Daya serap minyak dedak padi berkisar antara 6,73 ± 0,11% sampai dengan 9,5 ± 0,48%. Nilai L dan a tertinggi dedak padi diperoleh dari perlakuan pemanasan dengan gelombang mikro dan pengemasan tanpa vakum, yaitu berturut-turut sebesar 76,02 ± 1,33 sampai dengan 3,90 ± 0,04. Nilai b dedak padi yang dipanaskan dengan gelombang mikro dengan pengemasan vakum dan tanpa vakum berkisar antara 21,0 ± 0 hingga 22,80 ± 0,32, sedangkan Hue dedak padi berkisar antara 80 ± 0,23 hingga 82,6 ± 0,37. Kata kunci: dedak padi, gelombang mikro, pengemasan, penyimpanan, vakum

scholarly journals Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat

2019 ◽  
Vol 47 (1) ◽  
pp. 262-272 ◽  
Author(s):  
Sining Li ◽  
Shanhu Tang ◽  
Liguo Yan ◽  
Ruiqi Li
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Volatile Profiles

scholarly journals Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion

LWT ◽  
2021 ◽  
pp. 111414
Author(s):  
David Neder-Suárez ◽  
Armando Quintero-Ramos ◽  
Carmen Oralia Melendez-Pizarro ◽  
José de Jesús Zazueta-Morales ◽  
Francisco Paraguay-Delgado ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Third Generation ◽  
Black Beans ◽  
Blue Corn

scholarly journals Physicochemical Properties of Rice Starch during Microwave Heating for Food Product Quality

2019 ◽  
Vol 65 (Supplement) ◽  
pp. S163-S165
Author(s):  
Nucharee KRONGWORAKUL ◽  
Onanong NAIVIKUL
Keyword(s):  
Physicochemical Properties ◽  
Product Quality ◽  
Microwave Heating ◽  
Food Product ◽  
Rice Starch

Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating

2013 ◽  
Vol 94 (4) ◽  
pp. 785-791 ◽  
Author(s):  
Mauro Musto ◽  
Daniela Faraone ◽  
Francesco Cellini ◽  
Elisa Musto
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Supraspinatus Muscle ◽  
Dna Quality

Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years1

2008 ◽  
Vol 85 (2) ◽  
pp. 224-229 ◽  
Author(s):  
Stanislaw Grundas ◽  
Jerzy R. Warchalewski ◽  
Romualda Dolińska ◽  
Justyna Gralik
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Wheat Grain

scholarly journals Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 38
Author(s):  
Nasibeh Y. Sinaki ◽  
Mustafa Tugrul Masatcioglu ◽  
Jitendra Paliwal ◽  
Filiz Koksel
Keyword(s):  
Thermal Properties ◽  
Microwave Heating ◽  
Granular Structure ◽  
Extrusion Cooking ◽  
Third Generation ◽  
High Quality ◽  
Increasing Temperature ◽  
First Time ◽  
Cooking Conditions ◽  
Denaturation Of Proteins

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.

scholarly journals Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils

2014 ◽  
Vol 117 (4) ◽  
pp. 503-513 ◽  
Author(s):  
Thays Helena Borges ◽  
Ricardo Malheiro ◽  
Adriana Marques de Souza ◽  
Susana Casal ◽  
José Alberto Pereira
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Crude Oils

Microwave Heating of Sunflower Oil at Frying Temperatures: Effect of Power Levels on Physicochemical Properties

2016 ◽  
Vol 40 (2) ◽  
pp. e12402 ◽  
Author(s):  
Ezgı Aydinkaptan ◽  
Bekır Gökçen Mazi ◽  
Işil Barutçu Mazi
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Sunflower Oil
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